Category Archives: food and cooking

blackberry wine and a white fence

At various spots in our town and country I’m sure I smell the blackberries turning to wine on their bushes – even as I am driving down the street or road that particular scent of summer-into-fall invades my car. I’ve never noticed it before…it’s probably all kinds of fruits breaking down into soil and earth and giving out their last sweetness on the way.

The sweet olive is blooming at the same time, and I must say, this is almost too much deliciousness to absorb in one day. I roasted pimientos from the garden last night, to loosen their skins, and that filled the house with…what shall I call it…Old Mexico? If Autumn has its special atmosphere, it must include all these ingredients in the recipe. We haven’t initiated the wood fires, and I’m wondering if I put off generating smoke, maybe I can prolong these other more subtle experiences. But pretty soon — maybe tomorrow?! — I will be shivering too much to care about that aspect of the season’s loveliness.

And there is plenty of visual feasting to do, with various plants making their seeds now, or putting out the last blooms, the flowers seeming even brighter in the slanted light. They are brave to emerge into the cold mornings when any day now they might get cut down by Jack Frost.

Echinacea Sombrero Hot Coral

 

October is the best month to plant any kind of peas in our area, and I haven’t had sweet peas in the garden in too long. The excitement of the fall garden is making me feel up to helping the little pea seedlings through the winter, so I went to the nursery to buy some seeds. Look what I found – an Echinacea Sombrero Hot Coral. When Kim at My Field of Dreams found something like this last month I ran to the store to get my own, but found nothing. Is this the name of yours, Kim?

Not all the fall colors are orange. Ground Morning Glory

A few weeks ago we had automatic irrigation installed, in the form of a system of plastic tubes running just under the surface of the ground all over the yard. Little black plastic emitters stick up at various places and cover the soil with a spray of water at whatever time intervals we program into the control panel.

Little fence is in the background near the street.

Not a week had gone by before one emitter very close to the front sidewalk was broken off, so we had the guys return and move that line back a few inches, and Mr. Glad installed pieces of wooden fence with stakes that poke into the ground. The paint was a little thin, so he put another coat over it first. I think it’s cute, and when the plants nearby have grown up bigger the white picket look will complement the foliage and flowers nicely.

This afternoon I’m headed back out to plant that echinacea, and also some stock and snapdragons. I’ll clear the pine needles off the cyclamen and trim the rosemary, and sniff and breathe in all these goodies of my garden.

While I was at the fair…

Last weekend was the giant and truly wonder-full food festival my parish puts on every year. I was on my feet for the better part of 12 hours both days, in church or selling books and T-shirts, or just walking around. I listened to the band and watched the Balkan and Eritrean dancers, but my legs and feet were too tired to dance. I talked to friends I hadn’t seen in 15 or 20 years, trying to stretch out of my introverted self. It all wore me plumb out.

In the week previous I had baked some cakes to sell in the bakery, alongside some of the goodies I told you about last month as we were preparing some of them in advance.

At that time I posted a recipe for Pumpkin Banitsa, which had been stashed in the freezer until the morning of the event, to be baked and served freshly out of the oven and ready to sink teeth into. It’s to the right of the baklava in the photo above.

This is one of the three liqueur cakes I contributed to the bakery. My favorite was the mocha cake that I didn’t take a picture of, and which I have made many times. They were all variations on its recipe, starting with a devil’s food cake mix, adding butter, eggs, cocoa and (in the case of the mocha cake) coffee, and coffee liqueur.

The glaze is made from powdered sugar and whichever liqueur is appropriate. I used coffee, chocolate, or orange liqueur in these recent cakes. In the one pictured, I glazed it before freezing, and again the morning it was to be served, with a little food coloring in the second glaze. Then some coarse “natural” sugar went on last.

Monday morning I felt as though I had been away from home on a long trip. I went to the back yard to visit the garden and pick vegetables. I trimmed some spent flowers on my amazing zinnia, and stretched a measuring tape next to it to see just how tall it is – just an inch short of five feet high. Our summery September is predicted to give more 80° days, so I will keep track of the flower that was certainly a good investment of the $4 I paid for a 4″ pot. It’s been one of the constant joys of this summer.

I’m picking Rainbows.

Persimmon tomato on placemat with Italian scene

This is the first year that I received a tomato plant for my birthday, and I was very happy about it. My friend grew it from her volunteers, from her favorite variety of the previous summer, and handed it to me in a 4″ pot. I got it into the ground within a few weeks, and it grew like crazy. Some of our first fruits came from that bushy plant – and they were huge!

But we Glad farmers like our tomatoes to be more smoothly globe-shaped, not with the big shoulders and deep grooves of these Rainbows, or Big Rainbows as they are called on the nursery websites. I have mostly dipped them in boiling water so that I could easily peel them and cut them into chunks for the freezer, but when I took 15# of them to church last week they were scooped up fast.

Big Rainbows

Our Persimmons have also been like that this year; previously they were like other gardeners’ photos on the Web. Maybe it is a feature of heirloom tomatoes that there is variation in the shape? Does any of my readers know what causes this? The Rainbows are smoothing out, now that they are past the peak of production and smaller. (I should slice up a few for dinner tonight.) But not the Persimmons.

Well, we haven’t been able to keep up with eating them fresh anyway. I have been freezing quarts and quarts. Even on the morning of my departure for the mountains I quickly scalded some Early Girls, and when I ran out of time I stashed them in the freezer whole with skins on. I figure the skins will come off just as easily when I defrost them again. I hope I’m right.

flesh of Rainbow tomato

So as not to let tomatoes take over my blog the way they have taken over the kitchen, I’ll consolidate tomato stories here, and show you my latest pot of Cherry Tomato Soup. This batch I cooked down a bit more than usual – so that I will have a better chance of fitting it into the freezer that is getting maxed-out.

After stewing the tomatoes and basil for a couple of hours, I added a little cream and chicken broth and puréed some of it before serving it with a meatloaf dinner. So yummy.

 

You will find an odd and small collection….

…of recipes, if you visit my Recipes Page on this blog, by clicking the link in this post or the one on the sidebar. I just updated it for the first time in many months, adding links to all the recipes (and vague instructions) that I’ve posted since last October. For an example of what you will find there, here is one section:

SOUPS and STEWS
Creamy Green Soup
Egg Lemon Soup
Indian Chickpea and Spinach Stew
Moroccan Lamb and Sweet Potato Pie
Curried Orange Squash Bisque
Roasted Fennel Soup